Bacon and Caramelized Vidalia Quiche
- 5 slices richly smoked bacon, cut crosswise into strips ¼ inch wide
- 2 medium Vidalia onions, halved lengthwise, then each half thinly sliced (1 to 1¼ pounds)
- 4 ounces fontina or well-aged Emmentaler cheese, coarsely shredded
- One 9-inch unbaked pie shell (see About Pie Crusts, frontmatter)
- 3 large eggs, lightly beaten
- 1 cup light cream
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
Instructions:
If the filling is to be properly creamy, you must choose a cheese that melts smoothly without “stringing,” a well-aged Emmentaler, for example, or a fontina.
- Place a large, heavy baking sheet on a shelf in the lower third of the oven and preheat the oven to 400° F. This will help crisp the bottom of the pie shell.
- Fry the bacon in a large, heavy skillet over moderate heat for 10 to 12 minutes or until the drippings cook out and only crisp brown bits remain. Using a slotted spoon, lift the bacon to paper toweling and reserve. Also pour off all drippings, then spoon 2 tablespoons of them back into the skillet.
- Add the onions to the skillet drippings and sauté for 12 to 15 minutes or until limp and lightly browned. Remove the skillet from the heat and cool the onions for 10 minutes.
- Meanwhile, scatter the reserved bacon and the cheese evenly over the bottom of the pie shell. When the onions have cooled, scoop them on top of the bacon and cheese, spreading to the edge of the pie shell; do not pack. Whisk the eggs, cream, milk, salt, pepper, and nutmeg together until smooth and pour slowly and evenly over the onions.
- Slide the quiche onto the baking sheet in the lower third of the oven and bake for 10 minutes. Reduce the oven temperature to 325° F. and continue baking uncovered for 35 to 40 minutes or until the quiche is set like custard.
- Remove the quiche from the oven and from the baking sheet, set on a baking rack, and cool for 25 minutes. Cut into wedges and serve. This quiche needs nothing more to accompany it than a tartly dressed green salad.